Home cooked vegetarian food recipe - Aubergines & tofu stew

Here is another new vegetarian cooking recipe for our yoga retreats guests here in Langkawi.

Aubergines & Tofu Stew (serve 2-3 people)

2 medium size or 1 large long eggplants or aubergines, rinse and cut into about 3 cm length width way, and then cut into 1-2 cm thick strips. Soak in water for 5-10 minutes, and drained.

2 blocks of firm tofu, cut into 2 cm strips, season with a bit of salt

4-5 tomatoes, chopped coarsely

1 medium size onion, chopped finely

2 small red chillies, remove seeds and sliced

2 cloves of garlic, chopped coarsely

1 tablespoon of balsamic vinegar

A pinch of dried herbs - Rosemary & Thyme

Salt & black pepper to taste

A bit of cooking oil

x x x x x x x x x x x x

Heat up the non-stick wok in medium heat. Add about 1 tablespoon of cooking oil.

When the oil is hot, sauté the aubergines until soft. Put aside.

Add another tablespoon of cooking oil into the hot wok, sauté the tofu until lightly browned. Put aside.

Add tiny bit of oil and add in chopped garlic, small red chillies and onion. Stir evenly until the onion well-cooked and fragrant.

Add in the chopped tomatoes in low heat and cover. Stir occasionally until the tomatoes melted. This takes about 10-15 minutes.

Turn the heat to medium and add in the eggplants or aubergines and tofu. Stir evenly. Add a little bit more water if needed, but not too much.

Add salt, black pepper, dried herbs and balsamic vinegar. Stir well and remove from the heat.

Serve hot with rice or bread, or as a snack on its own.

Bon Appétit!